Serves: 5
Total Calories: 454

2 cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar (reserve a little for top)
1/4 teaspoon salt
1 teaspoon lemon zest
5 tablespoons cold, unsalted butter, cut into small pieces
1 cup heavy cream (reserve a little for top)
1/2 cup fresh blueberries

Adjust oven rack to middle position. Preheat oven to 425°. Place flour, baking powder, sugar, and salt into large bowl. Cut in lemon zest and butter until it resembles coarse meal. Stir in cream and blueberries just until a dough begins to form. Transfer to countertop and knead briefly. Form 8-inch circle and cut into 8 wedges. Brush wedges with cream and sprinkle with sugar. transfer to ungreased cookie sheet. Bake for 12–15 minutes until tops are light brown. Cool on wire rack for at least 10–20 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 454
Calories from Fat: 260

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